Ingredients
- 80 pound pig (butchered with head removed)
- Salt
- 40 pounds charcoal (for charcoal cooking option)
- Your favorite vinegar-based Eastern NC sauce
Directions
1
Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.
2
Keep lid closed, and aim for a heat of approximately 275–350°F .
3
Allow 1 hour per 10 pounds cooking time (gas or charcoal).
4
2 hours before being done, place pig with the skin side down. As soon as it is flipped, pour BBQ sauce on meat side.
5
Close lid and allow skin to crisp.
6
The pig will be done to perfection when the ham bone can be twisted freely.
7
Lift lid and allow guests to pick/pull meat, or the chef can remove meat and chop to their liking on a chopping block.
Recipe sourced from
wikibooks